Squids in sour cream - general principles and methods of cooking
The type of squid floating in the seas and oceans is far from attractive. And especially large individuals can even get scared. But on the plate this clam looks very appetizing, the fried or stewed pieces of which still ask in the mouth. This is a very popular seafood. Unlike other seafood delicacies, squid is more affordable, and in terms of the content of some useful substances - in many ways surpasses them.
For a very long time, squids have been used mainly as one of the main ingredients in a salad. But the independent dishes from this mollusk are not less tasty. Especially if you cook them in sour cream. You can immediately put out, or pre-fry with onions, cut into ringlets. You can stuff it up with mushrooms, boiled eggs, cheese, onions, and then fill the stuffed carcasses with sour cream and bake or stew. You can add neutral spices such as salt and pepper to the sour cream, as well as those with a richer flavor - garlic, bay leaf. To make the dish spicy add hot peppers or hot sauce.
Squids in sour cream - preparation of products
Squid meat is very tender, if not digested. Therefore, the heat treatment of the product should take no more than three to five minutes. This does not apply to sour cream sauce. Meat, stewed in sour cream for ten to fifteen minutes, is still as soft.
Before cooking, squid must be cleaned from the film. This can be done quickly, even if the frozen carcasses are dipped in hot water or boiled over. Waste film is easy to separate from the meat. All that remains is to remove the chord (transparent shaft) and the squids are ready for heat treatment. Squids in sour cream - the best recipes
Recipe 1: Calamari stewed in sour cream
Unusual, but very tasty squid. They are first fried, then stewed in sour cream with onions.
Ingredients: 500g squid, 2 onions, black pepper, 150 ml sour cream, salt, flour, vegetable oil.
Method of preparation
Peeled carcasses of squid cut into rings. Pepper, salt and roll in flour. Heat the oil and quickly fry the squid until golden brown. Put the fried ringlets on a plate, and in this pan fry the onion, chopped with rings or half rings. Transfer the squid back to the pan, mix, pour sour cream and simmer for ten or fifteen minutes.
Recipe 2: Stuffed Squid in Sour Cream
Fans of mushrooms and seafood from this dish will be delighted. Its preparation does not take as much time as it seems. Stuffed carcasses can be stitched with a thread or stabbed with a toothpick.
Ingredients: 6-8 pcs. squid (depends on size), 500g of fresh mushrooms, 50g of butter, 5 eggs, 150-200g of cheese, a bunch of green onions and parsley (greens can be chosen according to taste), 2 onions, 500ml sour cream, salt, flour, pepper.
Method of preparation
Squid carcasses clean. Cook hard boiled eggs.
In butter, fry small onion cubes and mushroom slices until half cooked.
Grate cheese, finely chop greens and eggs. Prepare the stuffing, for which mix the mushrooms, onions, eggs and cheese, pepper and add salt. Fill the squids with the mixture and pinch the edges (with a toothpick or sew). Stuffed carcasses to put in a cauldron or non-stick dishes, top with sour cream sauce, for which mix sour cream, a spoonful of flour, salt, pepper. Simmer for fifteen to twenty minutes with an average boil.
Recipe 3: Squids in sour cream, baked with buckwheat porridge
Delicious juicy casserole of squid and buckwheat porridge - a full dish that can be served for dinner or, as the second, for lunch.
Ingredients: 500g squid, 200g buckwheat, 300 ml sour cream, 3 onions, for frying vegetable oil, 1 table. lie flour, 50g of cheese and butter.
Method of preparation
Cook buckwheat porridge. To sort the croup, rinse, add water (1: 2), salt and cook until ready.
Squid boil for two minutes (for 1 liter of water - 15g of salt), cut into rings or slices.
Spasseur finely chopped onion, add pieces of squid, fry for two or three minutes. Salt, pepper.
For the sauce, fry the flour in butter, add sour cream, salt, pepper, stir and boil for two minutes.
Collect the casserole. Oil the bottom of the form, lay out the porridge, level the surface. Place calamari with onions on top and pour over sour cream sauce. Sprinkle with chopped cheese and bake for fifteen to twenty minutes (180C).
Cut the casserole into portions and serve.
Recipe 4: Squids in sour cream with soy sauce
Sour cream gives squid meat a creamy tenderness, and soy sauce - piquancy. Together they give the dish an interesting and unusual taste.
Ingredients: 500g squid, 100ml sour cream, 5 tablespoons slozh. soy sauce (preferably shrimp), 2-3 peas. allspice, 1 bay leaf.
Method of preparation
Cooked squids boil two minutes in salted water. Cool, cut into rings. Pour sour cream and stew for ten minutes. Pour in soy sauce, put peppercorns, bay leaf and boil for another five minutes.
Recipe 5: Squids in Sour Cream with Garlic
The dish is prepared in just a few minutes. The result is very tasty squid with a spicy aroma of dill and garlic. Ingredients: 1 kg of squid, 300 ml of sour cream, a bunch of dill greens, 2 cloves of garlic, salt, a pinch of black pepper.
Method of preparation
Prepared carcasses boil for three to four minutes in salted water. Cool and cut into rings. Put them in a frying pan, add chopped greens and garlic, salt and pepper, add sour cream and mix. Stew for three minutes.
Recipe 6: Sharp squids in sour cream
Squids in sour cream can be not only tender and creamy, but also burning. What will be very happy lovers sharp. The most common sour cream, tomato sauce and chili pepper, together, give the dish a truly inimitable and magical taste.
Ingredients: 700g squid, 250ml sour cream, 1.5 tables. lie flour and tomato sauce (or ketchup) Chile, 2 onions, salt, hot ground pepper.
Method of preparation
Peel and cut squid carcasses.
Fry the onion half rings until golden, add squid and fry for another four minutes, add flour at the end and fry it for a minute.
Mix tomato sauce and sour cream, add a pinch or two of hot red pepper and pour this mixture on squid. Simmer for five to seven minutes.
Squids in sour cream - useful tips from experienced chefs
- Carcasses of frozen squid should be easily separated from each other. If they stick together, it only says that the product has already been defrosted and frozen. Such squid can give bitterness, which manifest itself during heat treatment, or completely boil down.
